Post by marlaoh on Dec 13, 2002 6:56:15 GMT -6
Hearty Beef Stew
1/2 pound BLACK LABEL® thick cut bacon, cut into 1-inch pieces
2 pounds beef stew meat, cut into small pieces
1/3 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground black pepper
2 cups water
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons HERB-OX® instant beef bouillon or 2 bouillon cubes
2 bay leaves
1 pound baby carrots
8 small new potatoes, quartered
2 cups frozen small onions
Heat oven to 325°F. In Dutch oven over medium-high heat, cook
bacon until crisp. Remove bacon and all but 3 tablespoons of
fat from pan. In large resealable plastic bag, place beef, flour,
garlic powder, and pepper. Shake until beef is well coated. Cook
beef in pan until browned. Stir in water, bacon, Worcestershire
sauce, paprika, bouillon, and bay leaves. Bring to a boil. Cover.
Bake 1 hour, stirring occasionally. Add carrots, potatoes, and
onion. Bake 1 hour longer or until vegetables are tender. Remove
bay leaves.
Makes 10 servings.
1/2 pound BLACK LABEL® thick cut bacon, cut into 1-inch pieces
2 pounds beef stew meat, cut into small pieces
1/3 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground black pepper
2 cups water
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 teaspoons HERB-OX® instant beef bouillon or 2 bouillon cubes
2 bay leaves
1 pound baby carrots
8 small new potatoes, quartered
2 cups frozen small onions
Heat oven to 325°F. In Dutch oven over medium-high heat, cook
bacon until crisp. Remove bacon and all but 3 tablespoons of
fat from pan. In large resealable plastic bag, place beef, flour,
garlic powder, and pepper. Shake until beef is well coated. Cook
beef in pan until browned. Stir in water, bacon, Worcestershire
sauce, paprika, bouillon, and bay leaves. Bring to a boil. Cover.
Bake 1 hour, stirring occasionally. Add carrots, potatoes, and
onion. Bake 1 hour longer or until vegetables are tender. Remove
bay leaves.
Makes 10 servings.